Cheesy Rigatoni Bake
This baked pasta is a family favorite. One of our four children always asks for it as a birthday dinner. —Nancy Urbine, Lancaster, Ohio
Can you freeze Cheesy Rigatoni Bake?
Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake 40 minutes. Uncover; bake until a thermometer inserted in center reads 165°, 7-10 minutes.
Ingredients
- 1 package (16 ounces) rigatoni or large tube pasta
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 2 cups whole milk
- 1/4 cup water
- 4 large eggs, lightly beaten
- 2 cans (8 ounces each) tomato sauce
- 2 cups shredded part-skim mozzarella cheese
- 1/4 cup grated Parmesan cheese
Directions
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1Preheat oven to 375°. In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot. Cool slightly.
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2Meanwhile, in a small saucepan, melt butter over low heat. Stir in flour and salt until smooth; gradually whisk in milk and water. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat.
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3Add eggs to pasta, tossing to coat. Divide mixture between two greased 8-in. square baking dishes. Layer each dish with one can tomato sauce, 1 cup mozzarella cheese and half of the white sauce; sprinkle with Parmesan cheese. Bake, uncovered, until a thermometer reads 160°, 30-35 minutes.
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